Project Pave at the Governors Mansion 2.0

We were lucky enough to be invited back this year to cook at the Mansion. We were joined this year by Lance from Strings restaurant. I have to say it was nice sitting back this year and watch Greg and Lance do their magic. I took the sorbet and dessert corse and helped plate the rest. Here is the menu and some photos of the evening

Passed apps

Smoked sea scallop ceviche with lemongrass syrup and upland cress

Duck rilette with cardamon tulle, baby bok choy and duck praline

Country pork pate with pickled chippolini/ olive tapanade and curry apple remoulade

Salad

Swordfish Tataki with watercress, pickled shallot, cucumber and watermelon radish

Seafood

Roasted sea bass with artichoke tortelinni, tomato coulis and parsley puree

Soup

Heirloom tomato soup with babylus vinegar, natural tomato

salad and textures of olive oil

Sorbet

White peach and apple sorbet with Stanahan whiskey paper

Meat

Local micro ranch Berkshire pork 3 ways with carrot hazelnut puree,

braised greens and ancho glaze

Dessert

45 second chocolate cake with white chocolate exploding whipped cream, molasses powder, dark coco bubbles, hot fudge ice cream, mint jel and berry salad